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Paganini's Pantry

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. Posted in Paganini's Pantry

By Maria Serfozo

1 ½ cup milk
1 Tablespoon granulated sugar
1 Tablespoons dry active yeast
3 egg yolks
1 Tablespoons vanilla
¼ teaspoon salt
4 cups AP flour

Warm milk to 90 degrees F.  Add sugar and yeast.  Allow mixture to sit to proof yeast.  Pour mixture into a large mixing bowl and mix in egg yolks, vanilla, salt and flour.  Cover bowl with plastic wrap and allow dough to rise 30 minutes.

Sprinkle flat surface with a little extra flour and roll out dough to ½ inch thickness. Using a round cookie cutter (2 inch size preferable) cut out dough.  You can reroll scraps and use.

Cut all circles in half to create half moon shapes.


Nut layers:
8oz (one stick) unsalted butter, melted
1 ½ cup ground walnuts
2/3 cup granulated sugar
1 Tablespoon vanilla extract

Mix all ingredients except butter together to make the nut filling.  Set aside.

Preheat oven to 350 degrees F.

Coat Bundt pan with extra butter. Place one layer of half moon shaped dough down.  Brush with melted butter and sprinkle some nut filling.  Continue layering dough, butter and filling until you get 2/3rds of the pan filled or run out of dough.  Brush top layer with butter and sprinkle with extra granulated sugar.

Bake in oven for 30-35 minutes until a golden brown.  Serve with a traditional vanilla sauce. 

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